Bright, tangy, and effortless, Mediterranean Inspired Potato Salad brings baby potatoes, crisp veggies, and salty feta together for a light, satisfying side perfect for picnics or weeknight meals. It comes together quickly and stores well for lunches — for another crisp side idea, try a refreshing Asian cabbage salad.
H2: Why You’ll Love This Mediterranean Inspired Potato Salad
- Big flavor with simple ingredients and bright, tangy dressing that balances the potatoes.
- Ready in about 30 minutes, making it perfect for quick weeknight sides.
- Great for meal prep and leftovers stay tasty for several days in the fridge.
- Family-friendly textures even picky eaters enjoy, plus it pairs well with grilled mains.
- Want variety on the table? Pair it with a zesty Asian carrot salad for contrasting flavors.
H2: Ingredients Needed
- Potatoes
- 2 pounds baby potatoes
- Veggies
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/2 cup cucumber, diced
- 1/4 cup black olives, sliced
- Cheese
- 1/4 cup feta cheese, crumbled
- Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Spices & Finishing
- Salt and pepper to taste
H2: Step-by-Step Instructions
- Boil the baby potatoes in salted water until fork-tender, about 15–20 minutes, then drain and let cool.
- Once cooled, cut the potatoes in half and place them in a large bowl.
- Add the cherry tomatoes, red onion, cucumber, black olives, and feta cheese to the bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the potato mixture and toss gently to combine.
- Chill for 30 minutes or serve at room temperature.
H2: Serving Suggestions Mediterranean Inspired Potato Salad
- Serve alongside grilled chicken or fish for a balanced summer plate.
- Spoon onto a bed of greens and drizzle extra olive oil for a simple main salad.
- Top with toasted pine nuts or chopped fresh parsley for extra crunch and color.
- Balance the meal with a light Asian spring salad for a lively mix of textures.
H2: Tips for Success Mediterranean Inspired Potato Salad
- Cook potatoes until just fork-tender to avoid mushy texture; test one before draining.
- Let potatoes cool slightly before cutting to keep them from falling apart.
- Adjust vinegar and oil to taste; a little extra red wine vinegar brightens the dish.
- Make ahead and refrigerate for flavors to meld; dress just before serving if you want firmer potatoes.
- Store in an airtight container in the refrigerator for up to 3–4 days.
H2: Variations Here are a few easy ways to change it up:
- Add protein: fold in canned chickpeas or diced grilled chicken for a heartier salad.
- Make it spicy: stir in 1/4 teaspoon crushed red pepper flakes or a splash of hot sauce.
- Dairy-free: omit the feta and add toasted almonds or capers for briny flavor without dairy.
Follow us on Pinterest for more cozy ideas.
Mediterranean Inspired Potato Salad
Bright, tangy, and effortless, this Mediterranean Inspired Potato Salad combines baby potatoes, crisp veggies, and salty feta for a light, satisfying side perfect for picnics or weeknight meals.
Ingredients
Potatoes
- 2 pounds baby potatoes
Veggies
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/2 cup cucumber, diced
- 1/4 cup black olives, sliced
Cheese
- 1/4 cup feta cheese, crumbled
Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
Spices & Finishing
- Salt and pepper to taste
Instructions
Preparation
- Boil the baby potatoes in salted water until fork-tender, about 15–20 minutes, then drain and let cool.
- Once cooled, cut the potatoes in half and place them in a large bowl.
- Add the cherry tomatoes, red onion, cucumber, black olives, and feta cheese to the bowl.
Dressing and Assembly
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the potato mixture and toss gently to combine.
- Chill for 30 minutes or serve at room temperature.
Notes
Cook potatoes until just fork-tender to avoid mushy texture; test one before draining. Let potatoes cool slightly before cutting to keep them from falling apart. Adjust vinegar and oil to taste; a little extra red wine vinegar brightens the dish. Make ahead and refrigerate for flavors to meld; dress just before serving if you want firmer potatoes. Store in an airtight container in the refrigerator for up to 3–4 days.